Panini

Ingredients:

480g Matthews Strong White flour

1 tbs fresh yeast
1 tsp  salt
2 tbs very soft butter or olive oil
250 -300 ml warm water

Method

1. Mix yeast into water and leave for 5 minutes, stir gently.
2. Mix salt and flour together, make a well and add yeasted water, oil, and ¾ of the water.
3. Stir and add any extra water as needed to form a firm, moist dough.
4. Knead for 5-10 minutes by hand or with dough hook in electric mixer until smooth and elastic
5. Leave to rise in an oiled bowl for approx 30mins in warm place until doubled in size, knock back and leave for another 10 minutes.
6. Divide the dough and roll out to approx 6 inches across and ½ inch thick. If the dough resists rolling out leave to rest for another 15-20 minutes.
7. Preheat oven to 400 degrees. Place rolls in middle of oven and bake for around 8 minutes or until set and barely coloured.
8. Remove from oven and allow to cool before slicing lengthwise along one side. Flatten and grill the sandwiches until hot throughout and well marked from the grill.

 Strong White Flour

We hope that you enjoy making some of the recipes using FWP Matthews Flour. If you would like to submit your results or pictures of your bake then please email them to us – you may even get them onto the Matthews website for other bakers & cooks to see!

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